Lipase diffusion in oil-filled, alginate micro- and macrobeads
| العنوان: | Lipase diffusion in oil-filled, alginate micro- and macrobeads |
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| المؤلفون: | Aalt Bast, P. van Leusden, E. van der Linden, G.J.M. den Hartog, Leonard M.C. Sagis, Michiel Postema |
| المساهمون: | Wageningen University and Research [Wageningen] (WUR), Maastricht University [Maastricht], University of the Witwatersrand [Johannesburg] (WITS), Farmacologie en Toxicologie, RS: NUTRIM - R3 - Respiratory & Age-related Health, RS: FSE UCV Adaptive responses in relation to health effect and safety of nutrition |
| المصدر: | Food Hydrocolloids Food Hydrocolloids, Elsevier, 2018, 85, pp.242-247. ⟨10.1016/j.foodhyd.2018.07.028⟩ Food Hydrocolloids, 85, 242-247. ELSEVIER SCI LTD Food Hydrocolloids 85 (2018) Food Hydrocolloids, 85, 242-247 |
| بيانات النشر: | ELSEVIER SCI LTD, 2018. |
| سنة النشر: | 2018 |
| مصطلحات موضوعية: | 0301 basic medicine, CALCIUM ALGINATE, Physics and Physical Chemistry of Foods, Calcium alginate, General Chemical Engineering, Diffusion, Maxwell-Cattaneo equation, Microbeads, 03 medical and health sciences, chemistry.chemical_compound, 0404 agricultural biotechnology, ILEAL, FOOD, [SDV.IDA]Life Sciences [q-bio]/Food engineering, PARTICLES, Lipase, PANCREATIC LIPASE, VLAG, chemistry.chemical_classification, RELEASE, Chromatography, biology, digestive, oral, and skin physiology, SALT, Fatty acid, 04 agricultural and veterinary sciences, General Chemistry, 040401 food science, Type equation, [CHIM.POLY]Chemical Sciences/Polymers, 030104 developmental biology, chemistry, BEADS, Oil droplet, BACTERIA, biology.protein, SURVIVAL, Encapsulation, Digestion, Oil digestion, Food Science, Ileal brake |
| الوصف: | International audience; Triglycerides, which are broken down in the lower part of the intestinal tract, give a stronger ileal brake feedback, resulting in a feeling of satiety and causing people to eat less. The digestion of triglycerides into fatty acids by lipase in the intestine can be delayed by encapsulating oil droplets. In this study the release of fatty acids and oil droplet breakdown in a simulated intestinal system was investigated, for oil droplets encapsulated in alginate micro- (10.7 μm) and macrobeads (1.77 mm). It was found that fatty acid release rate was greatly decreased by encapsulating the oil droplets into an alginate matrix compared to loose droplets. Microscopic imaging of the breakdown of the oil droplets showed a sharp front moving from the bead interface to the centre of the bead, and the change in position of the front scaled linear with time. The motion of the front is well described by combining the mass balance for lipase with a Maxwell-Cattaneo type equation, for the mass flux vector. The front in microbeads seemed to move slightly slower (0.15 (±0.04) μm per minute) than for the macrobeads (0.20 (±0.02) μm per minute). The release of free fatty acids in microbeads was faster than in macrobeads, despite the slower front movement, because of the larger amount of surface area available. |
| وصف الملف: | application/pdf; application/octet-stream |
| اللغة: | English |
| تدمد: | 1873-7137 0268-005X |
| DOI: | 10.1016/j.foodhyd.2018.07.028 |
| DOI: | 10.1016/j.foodhyd.2018.07.028⟩ |
| URL الوصول: | https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d0c3a8997551155b3e594f902df0fa8c https://doi.org/10.1016/j.foodhyd.2018.07.028 |
| Rights: | OPEN |
| رقم الانضمام: | edsair.doi.dedup.....d0c3a8997551155b3e594f902df0fa8c |
| قاعدة البيانات: | OpenAIRE |
| تدمد: | 18737137 0268005X |
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| DOI: | 10.1016/j.foodhyd.2018.07.028 |